Carnitas Tostada
Braised low and slow with warm spices, citrus, and just the right amount of seasoning, every bite is rich, tender, and packed with flavour.
It’s made for sharing—whether you’re feeding a full house for the game or just keeping things simple with a few good friends. Pile it into tacos, stack it on fresh bread, or grab a fork and dig in straight from the pan. No matter how you serve it, this one’s a guaranteed crowd-pleaser.
Carnitas Tostada
- Servings
- 8 - 12
Ingredients
- 6 lbs wild boar shoulder
- 2 med yellow onion (quartered)
- 10 peeled garlic clove
- 1 lg orange
- 1 lg cinnamon bark (halved)
- 1 tablespoon turmeric
- 1 tablespoon paprika
- 1 tablespoon dried oregano
- 1 tablespoon garlic powder
- 1 tablespoon ground black pepper
- 2 tablespoons kosher salt
- 1/3 cup extra virgin olive oil
- 2 mango (medium dice)
- 2.5 tablespoons all-purpose flour
- 1 tablespoon liquid honey
- 1 tablespoon water
- 1 teaspoon kosher salt
Directions
- Pre-heat oven to 300F
- Cut pork into 8 equal pieces, (roughly the size of a baseball).
- In a large roasting tray, add all of the ingredients, and mix thoroughly
- Segment orange and add its juices and spent wedges to the tray….mix once more.
- Cover tightly with tinfoil and bake on middle rack for 4 hours.
- Shred pork pieces to desired texture/size.
- Add pan juices to shredded meat to keep it moist and saturated with flavour. Enjoy!